Sommartårta (Summer Cake)


    Sponge cake:

  • 3 eggs (in room temperature)
  • 70 g (2.5 oz) sugar
  • 70 g (2.5 oz) flour (sifted)

    Custard cream:

  • 2 eggs
  • 3 tbsp flour (sifted)
  • 150 ml (5 fl oz) sugar
  • 400 ml (15 fl oz) milk
  • 2 tbsp rum
  • 250 g (9 oz) frozen berries (unfrozen)

  • 350-500 ml (12-17 fl oz) whipping cream
  • 2-3 tbsp sugar
  • 2 tbsp rum
  • Fresh berries
  1. Preheat oven in 160 °C (320 °F)
  2. Whip eggs and sugar for the sponge cake.
  3. Add flour with spatula.
  4. Put an oven paper in a form (about 20 cm / 8 inches).
  5. Put the mixture in the form and bake it for 30-40 minutes.
  6. In the meanwhile, start with the custard cream. Mix eggs, flour, sugar and milk in a pan.
  7. Warm it in middle temperature, mix it all the time, be careful with the bottom.
  8. When it started creamy, lower the heat.
  9. Continue heating and mixing until it gets enough hard and leave it colder.
  10. When the sponge cake ready, throw the form from 20 cm (8 inches) high.
  11. Put out the sponge cake from the form, cover it with a wet cloth or plastic foil and leave it until cold.
  12. When the custard cream gets cold, add rum and berries.
  13. When the sponge cake gets cold, remove the paper and slice it in three.
  14. Spread the custard cream between the sponge layers.
  15. Whip whipping cream and sugar, add rum.
  16. Cover the cake with the whipped cream.
  17. Leave it in refrigerator over night.
  18. Put fresh berries on the top.
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